Strawberry Soup, Smoothies & Ices

Adapted from Kosher Palette by Sarah & Daniyel Hoffman

1 pint frozen strawberries
1 ½ cups canned pineapple (juice, crushed, tidbits or pieces)
2 t vanilla extract
5-6 T sugar/Splenda
8 oz vanilla/plain yogurt (or soy/rice milk for Pareve, or Vanilla Ice Cream for Decadence)

- Blend liquids, sugar and pineapple together on LIQUIFY setting
- Add 1/3 of frozen strawberries to blender (protects your blender from burning out)
- Blend on CRUSH ICE setting between each 1/3 of frozen strawberries

• Defrost in refrigerator for soup
• For frozen smoothies, eat immediately with a straw
• Put in ice pop maker and freeze for ices

String Bean Soup

add String Beans to boiling water, a few at a time
cook 20 min
let cool - 10 min.

beat egg w 1/3 lemon
honey
pour hot water in slowly and mix well

add cinammon

Serve cold

Cold Potato Soup

1-2 potatoes, cooked
1 egg, beaten
3 rounded tbsp sour cream
Beat sour cream w egg
Add hot potato water, slowly. Add potatoes.
Cool.

Cherry Soup

3 cans sour cherries
2 c water
1 egg
1 c splenda (or sugar or honey)
cinnamon

drain cherry juice into a pot - set aside cherries
add water
heat up almost to a boil
beat 1 egg
let water cool off a little
add warm liquid slowly to egg while beating
add sugar and cinnamon
add cherries

serve cold